Buddhist potato pot

Ingredients for 4 servings:

• 6 potatoes
• 2 onions
• 4 carrots
• 4 zucchini
• 1 can/n bamboo shoot(s)
• 2 morels or 500 g mushrooms
• 6 tbsp olive oil
• 1 tsp spice mix (Chinese spice)
• 2 tsp salt
• Pepper, black from the mill
• Sambal Oelek
• 6 m.-large tomato(s)
• 1 onion(s)
• 1 tsp salt
• Pepper, black from the mill
• 1 chili, dried
• 2 tbsp olive oil
• 10 drops of oil (sesame oil)
• 2 tsp spice mix (Chinese spice)
• 1 pinch(s) ground ginger
• 1 pinch of cinnamon
• 1 tsp curry
• 4 tbsp soy sauce
• 100 ml vegetable broth (instant)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Original recipe from Poona (India)

Boil the potatoes and let them cool completely. The potatoes must be completely cool, otherwise they will become mushy. Peel the potatoes and quarter them. Cut the carrots, zucchini, onions, and mushrooms into equal-sized pieces. Heat a wok and add 4 tablespoons of olive oil. When the oil is hot, add the onions and carrots and cook for 2-3 minutes, stirring constantly. Add a little oil and the zucchini and cook for 2 minutes. Then add the mushrooms and cook for 1 minute. Add the remaining oil, let the wok heat up completely, and add the potatoes and seasoning. Cook for 2-3 minutes, stirring occasionally, then cover and remove from the heat. Sauce: Heat olive oil in a separate wok or frying pan. Add the onions and fry for 2 minutes. Briefly blanch the tomatoes in hot water, peel them, and roughly chop them. Add the tomatoes, stir well, and cook for 2-3 minutes. Add the vegetable stock and seasonings, stir well, and simmer for 2-3 minutes. Return the potato pot to the heat. When it’s hot, add the sauce and mix well. Season with salt and pepper. Serve with rice.